Crock Pot chicken and potatoes with fresh vegetables and a light and creamy mushroom gravy. The one-pot dinner is classic comfort food!
Table of Contents
If you love Crock Pot chicken recipes, be sure to try this Crock Pot chicken Alfredo, Crock Pot Mississippi chicken, Crock Pot brown sugar chicken, and Crock Pot chicken tortilla soup, too!
I made this recipe and it was delicious!! I only had a 6 quart crock pot, but everything squished in and cooked great! Simple and delicious recipe! As a mom of a 1 year old, two year old, and 3 year old I LOVED the simplicity of this recipe!! It was perfect for my family and even the toddlers loved it. Thank you!!!
– Marissa
A Few Tips Before You Get Started
- The total cooking time will vary depending on your individual slow cooker. After 4 hours on HIGH, my potatoes and vegetables are always perfectly tender. However, other slow cookers might only need 3 hours on HIGH. The chicken is done when it reaches an internal temperature of 165°F.
- I have tested this recipe with regular condensed soups and with the lighter, less-sodium “Heart Healthy” condensed soups. Both work fine; however, the regular condensed soups yield a thicker, creamier gravy.
- Do not thin the condensed soup with milk or other liquid before adding it to the slow cooker. The condensation from the Crock Pot will naturally thin the soups as the meal cooks.
- You can use boneless, skinless chicken thighs or boneless, skinless chicken breasts for this recipe. The thighs are more forgiving in the Crock Pot though, and tend to stay juicier and more tender than their white meat counterparts.
Directions
Layering the ingredients and flavors is the key to creating tender and delicious chicken and potatoes in a Crock Pot! In fact, this recipe is really just a slight twist on our very popular slow cooker pork chops with vegetables and gravy. You’ll find step-by-step instructions in the printable recipe card at the bottom of the post, but here’s the overview:
- Arrange the potatoes, celery, and carrots in the bottom of a slow cooker. By placing these ingredients closest to the heating element, they will be tender by the time the chicken is done.
- Place the chicken on top of the vegetables.
- Sprinkle with the dry Lipton onion soup mix.
- Add the mushrooms and onions on top.
- Pour a couple of cans of condensed cream of mushroom soup over everything. I know that it looks like a very thick “sauce,” but the moisture from the vegetables and from the cooking process thins the soup and creates a perfect gravy at the end.
- Place the lid on top and cook until the veggies are fork-tender and the chicken is done. Give the gravy mixture, chicken, and vegetables a gentle stir. Taste and season with salt and pepper, if desired.
- Garnish with chopped fresh herbs like parsley, basil, or thyme if desired.
Serving Suggestions
If you’d like to round out your meal with some additional sides, try this Jiffy cornbread with creamed corn, a basket of Aunt Bee’s 3-ingredient biscuits, fluffy white rice, or a crusty loaf of no-knead Dutch oven bread. Cranberry sauce, old-fashioned applesauce, a green bean casserole with frozen green beans, a green salad with red wine vinegar salad dressing, roasted broccoli, or a pot of Southern-style green beans would also be delicious!
Preparation and Storage Tips
- Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
- Freeze the leftovers in an airtight container in the freezer for up to 2 months. It’s important to note; however, that the potatoes and other vegetables may have a mushy, undesirable texture when thawed.
- To reheat: Place the chicken, potatoes, and gravy in a dish and cover with foil. Warm in a 350°F oven for 10-15 minutes, or just until heated through. You can also reheat individual servings in the microwave for about 1 minute.
More Crock Pot Chicken Recipes
Crock Pot Chicken with Gravy
4 hours hrs 5 minutes mins
Crock Pot Chicken Stew
8 hours hrs 15 minutes mins
Crock Pot Cream Cheese Chicken
3 hours hrs 5 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crock Pot Chicken and Potatoes
Ingredients
- 1 lb. bag of baby carrots
- 2 medium celery ribs, halved lengthwise and cut into 3-inch pieces
- 24 ounces small red potatoes, quartered (or halved if they’re very small baby potatoes)
- 2 lbs. boneless, skinless chicken thighs or boneless, skinless chicken breasts
- 1 (1 ounce) envelope dry onion soup and dip mix (I use Lipton brand)
- 1 lb. sliced fresh mushrooms
- 1 small onion, thinly sliced
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- Optional garnish: chopped fresh parsley, thyme, basil, or other herbs
Instructions
- Place the carrots, celery, and potatoes in the bottom of a large slow cooker.
- Arrange the chicken on top. Sprinkle the dry onion soup mix seasoning over all of the ingredients in the pot.
- Add the mushrooms and onions on top of the chicken.
- Cover with the cream of mushroom soup (not diluted).
- Place the lid on the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Gently stir together the chicken, vegetables, and gravy. Garnish with chopped fresh herbs if desired.
Notes
- The total cooking time will vary depending on your individual slow cooker. After 4 hours on HIGH, my potatoes and vegetables are always perfectly tender. However, other slow cookers might only need 3 hours on HIGH. The chicken is done when it reaches an internal temperature of 165°F.
- I have tested this recipe with regular condensed soups and with the lighter, less-sodium “Heart Healthy” condensed soups. Both work fine; however, the regular condensed soups yield a thicker, creamier gravy.
- Do not thin the condensed soup with milk or other liquid before adding it to the slow cooker. The condensation from the Crock Pot will naturally thin the soups as the meal cooks.
- You can use boneless, skinless chicken thighs or boneless, skinless chicken breasts for this recipe. The thighs are more forgiving in the Crock Pot though, and tend to stay juicier and more tender than their white meat counterparts.
Nutrition
Crockpot Chicken and Potatoes Recipe Variations
- Swap out the red potatoes and use other potatoes instead. Additional good options for a slow cooker include Yukon Gold potatoes, fingerling potatoes, and new potatoes. Just avoid russet potatoes, since they break down and become mushy, rather than holding their shape.
- Instead of cream of mushroom soup, try cream of celery or cream of chicken soup.
- For a different flavor profile, use ranch seasoning mix instead of the onion soup mix.
- Add fresh flavor to the pot by including a few sprigs of fresh herbs, such as rosemary or thyme.
Great go to reciepes, thank you.
Thanks, Lorraine!
I made this recipe and it was delicious!! I only had a 6 quart crock pot, but everything squished in and cooked great! Simple and delicious recipe! As a mom of a 1 year old, two year old, and 3 year old I LOVED the simplicity of this recipe!! It was perfect for my family and even the toddlers loved it. Thank you!!!
We’re so glad you were able to make it work for you, Marissa! Thank you for trying it out.
Hello,
What can I substitute for the dry mix, which is very unhealthy and full of chemicals.
Rest sounds great! Can’r wait to try it.
Hi Carol,
You can always use a homemade soup mix like this one. We hope you enjoy the recipe!